Preparation

Preheat the oven to 200°C. Place the cherry tomatoes on a baking dish and drizzle with some olive oil. Place the baking dish in the oven for 15 minutes.

Meanwhile, prepare the pesto. Place all ingredients in a food processor with one pinch of salt and pepper and process until smooth. (You don't need to use all the pesto you make, this recipe makes a lot of pesto so I usually save some for later to use in another recipe).

Heat a couple of tablespoons of olive oil in a frying pan and saute the mushrooms for 5 minutes. Season with salt and pepper to taste.

Toast the bread slices. Spread the avocado on the bread slices, top with the sauteed mushrooms and roasted tomatoes. Spoon a few dollops of pesto.

my notes

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